We spent this past Thanksgiving at our friends family’s house in rural Texas shooting skeet and eating excellent southern thanksgiving cooking. It’s the first time I’ve had ambrosia and shot a rifle on the same day.

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It was a good break from the hustle and bustle that led to our backyard wedding 2 weeks before, in which my parents and I catered our reception for 50+ people. We decided to let somebody take care of Thanksgiving, and do a Thanksgiving for two people the day after. Since it was our first thanksgiving as husband and wife, I planned a special thanksgiving style menu for Mark and I.

Cooking for two for special occasion can be challenging, but with a little research and creativity, it wasn’t too long before I found a few dishes that would work for two people. When I think of thanksgiving, I think of Turkey, stuffings, cranberry dressing, and fall flavors.

Baking a turkey for two would be excessive, so I searched for recipes on chicken, Cornish game hen, and quail. I found a great roasted,cornbread stuffed, game hen recipe, served with corn maque choux, a Louisiana style corn succotash. For a salad, I made a kale and apples salad with prosciutto and candied walnuts.

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To complete the meal, I made a frozen maple mousse pie with candied cranberries.

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This menu worked together because Granny Smith apples were used in the corn bread stuffing and the kale salad, and pecans were present in the salad as well as the crust for the mousse pie. I like recipes in a menu that reference each other in flavor.

This meal was delicious, healthy, and beautiful to look at. I thought it also show cased the flavors of fall and captured the spirit of thanksgiving perfectly.

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